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Magic Meat Rub

I do a lot of meat smoking and in so doing need a lot of rub. It has taken several years to come up with my ‘perfect mixture’ but now that I have it, I not only use it for meats before smoking but also as a seasoning for many other dishes.

It works on anything with potatoes, sausage, eggs and many other flavor profiles. For instance, I take equal parts or this and mix with grated parmesan to sprinkle liberally on corn on the cob.

I won’t give you the exact mix because mine is never quite the same anyway… I always tweak it a bit depending on the heat of the chili powder:

Kosher salt (1 cup)

Smoked Paprika (1 cup)

Homemade Smoked Chili Powder (1/4 – 1/2 cup). This depends on heat level – if you use store bought you’ll need the upper end of this.

Onion & Garlic – dried flakes (1/4 cup each)

Black Peppercorn (1/4 cup)

Crushed Red Pepper Flakes (1 – 2 Tablespoons)

Cayenne (~1 Tablespoon)

Mustard Powder (~1 Tablespoon)

Hungarian Hot Paprika (~1 Tablespoon)

I put the peppercorns, onion & garlic flakes in my bullet grinder to create a course grind, then put all the ingredients in a container that I can shake to mix.

I do not put any sugar in my rub! For smoking meats I do not want the danger of the sugars burning. For ribs that like a little sweetness, I mix apple juice or apple cider vinegar, water and brown sugar and spray it on several times at the end of the smoke session.

I’m also a fan of dry rubbed ribs so I add some sugar to this rub to sprinkle on to finish the ribs.